Chicken Tikka Wrap Recipe

Prep and marinate

Trim any excess fat from the chicken and cut into 1 to 1.5-inch bite-size pieces. In a large bowl combine yogurt, ginger-garlic paste, ground cumin, ground coriander, garam masala, paprika, red chili powder, turmeric, lemon juice, salt, and vegetable oil. Mix thoroughly to a smooth marinade.

Add the chicken pieces to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 1 hour; ideally 4–6 hours or overnight for best flavor penetration.

When ready to cook, preheat oven to 220°C (425°F) and line a baking sheet with foil. Thread marinated chicken onto skewers (optional) or spread pieces in a single layer on the sheet. Roast for 12–18 minutes, turning once, until edges char lightly and internal temperature reaches 74°C (165°F). Alternatively, grill on a hot grill or cook in a hot skillet with a little oil until cooked through and lightly charred. Remove and let rest 5 minutes; cut any larger pieces to bite-size if needed.

Peel and thinly slice the red onion into rings or half-rings. Place in a bowl and toss with lemon juice or white vinegar, sugar, salt, and chopped cilantro if using. Let sit at room temperature for at least 15–20 minutes so the bite softens and flavor mellows. Keep refrigerated if preparing ahead.

If using prepared chutneys, taste and adjust seasoning (add a pinch of salt or a squeeze of lemon if needed). Warm raita slightly if preferred, or keep chilled. For a quick homemade mint-coriander chutney: blend 1 cup packed mint, 1 cup packed cilantro, 1 small green chili (seeded if desired), 1 clove garlic, 2 tbs lemon juice, 2 tbs water, and salt to taste until smooth.

Warm the tandoori naan or flatbreads: brush lightly with melted butter or ghee and heat in a dry skillet over medium heat for 20–30 seconds per side, or warm in a 180°C (350°F) oven for 4–6 minutes until pliable and slightly toasted. Keep warm under a clean towel.

Lay one naan flat. Spread about 1 to 2 tbs of mint-coriander chutney down the center, and if using, a thinner streak of tamarind chutney for sweetness. Add a handful (~1/2 cup) of shredded lettuce, a few slices of tomato and cucumber.

Place approximately 120–140 g (about 1/4 of the cooked chicken) of the chicken tikka pieces on top of the salad. Spoon 2–3 tbs of the marinated onions over the chicken. Drizzle a tablespoon of raita or plain yogurt if desired, and sprinkle with fresh cilantro leaves.

Fold one long edge of the naan over the filling, then roll tightly into a wrap. If serving later, wrap in parchment or foil to hold shape. Serve each wrap immediately with a lime wedge on the side for squeezing over the filling.